So bare with me, I know there are A LOT of words on this page! But I promise they are much needed and I hope they will help provide all the information you are looking for in regards to our 2A Beef box program!
I can’t thank you enough for believing in 2A Beef. This Beef Box venture is something I have been dreaming about for years. And to finally have the product to offer our family raised beef to your family freezer, is nothing short of a dream come true. From the bottom of our hearts thank you. This truly is pasture to plate ranching!
We offer halves and wholes. Deposit required to hold your spot. And balance due payable two weeks prior to harvest. We also keep smaller shares in stock all year long. Check out our 1/8, 1/12, and 1/16 shares.
One thing that has been so crazy to learn on this journey is just exactly how one cow get’s portioned out into cuts. And even though our cow may weigh 1000-1200 lbs when brought to harvest, by the time you remove the hide, the guts, the non consumable parts, the fat and bone, we are left with roughly only 40-45% of retail cuts. Retail cuts are those consumable cuts you find at the grocery store. Or if you are choosing a 2A Beef Box, you get to choose your own cuts that work best for you and your family. Not to mention recipes, “how-to’s”, and information on how to use all those other cuts you may not be as familiar with. This has been an incredible learning journey for me too!
One thing I love to do, besides cowboying, is to cook! And besides raising cattle, I would love nothing more than to share with you HOW TO cook your 2A BEEF so it is delicious. Roasts, steaks, and short rib cooking should be a family affair and stress free. Plus if you are anything like me, I like quick and easy. Part of my love for ag education has definitely spilled over on this. And if I can encourage you to crush that pot roast recipe, than it is a win win!
Ok! Ok! Enough of the gushy stuff! Let’s get down to the brass tacks. Let’s dive into how one ole steer or heifer is actually cut up and packaged. This here will be your “GO TO” when you are wanting to learn about cuts, freezer space, etc. when choosing how you would like your 2A Beef Box cut and vacuum packed. This is something unique to us.
I think as a consumer, you should have a say in what your beef preparation is like. Note, some cuts may not be possible based on other choices you choose. But in the end, I think you will love all the options. And please remember we are always here to HELP! Reach out and we can chat about what cuts and options are right for you!
So here goes EVERYTHING! Learn Away!
What you will receive with your order:
The table below gives approximate amounts of each cut that you will receive. Your order may vary slightly from this based on consumable weight, and you may opt for different cuts than these where it is possible. I find this fascinating. When you think of how big a cow is and to end up with only 10-14 lbs of Rib Eye steaks for a whole animal…… CRAZY! Or how about only 2 tri tips and a bunch of ground beef, 120-200lbs. MIND BLOWN!
| Individual Cut | Quarter |
Half Beef |
| Chuck/Arm Roast | 10-12 lb | 20-24 lb |
| Rolled Rump Roast | 3 lbs | 5-6 lbs |
| Sirloin Tip Roast | 3 lbs | 5-6 lbs |
| Round Steak, or Stew Meat | 3-4 lbs | 6-8 lbs |
| Ribeye Steak | 2.5-3.5 lb | 5-7 lbs |
| NY Strip Steak | 2.5 lbs | 5 lbs |
| Sirloin Steak | 2 lbs | 4 lbs |
| Tenderloin Filets | 1.5 lbs | 3 lbs |
| Flank Steak | .5 lbs | 1 lbs |
| Skirt Steak or Fajita Meat | 2 lbs | 4 lbs |
| Flat Iron Steak | 1.1 lbs | 2.2 lbs |
| Tri-tip Steak | 1 lbs | 2 lbs |
| Brisket | 2 lbs | 4 lbs |
| Short Ribs | 2 lbs | 4 lbs |
| Soup bones with meat | 4 lbs | 8 lbs |
| Liver | 1 lb | 2 lbs |
| Bones for Bone Broth | 10 lbs | 20 lbs |
| Ground Beef | 30-50 lbs | 60-100 |
| Total amount of beef | 84-96 lbs | 168-192 lb |
| Approximate Freezer space needed | 4 cubic ft | 7 cubic ft |
Depending on your choice of cut preference some cuts are possible and others not. For example you may prefer T-bone and Porterhouse steaks rather than NY strip and Tenderloin (Filet Mignon)–did you know that a Porterhouse steak is composed of a NY Strip on one side of the “t-bone” and tenderloin on the other? You may also wish to have some cuts turned into ground beef, such as the brisket or short ribs. All of these options are discussed in our beef cut selection guide.
What can you expect when you place an order?
First step is to secure your half through our order form and deposit system. Notifications for open date will be sent via email. Be sure you are signed up for our newsletter to not miss out.
One week prior to when your steer/heifer goes to the processor we will call you to get your instructions for how you want your beef cut. After the beef is sent to the processor the beef will then be aged in a climate controlled cooler before being cut. The reason it is dry aged, is that dry-aging helps tenderize the meat. We dry age for about 7 days. This is plenty of time for the dry aging process to tenderize the meat without all the added waste of longer hanging times. Not to mention the additional cost of electricity. We believe in sustainability! Our meat is also vacuum packed. This process helps with “wet aging” where the meat will retain it’s great taste, tenderness, and juicy qualities. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks after the date the animal went to the processor. You will pick up the meat at the processor, unless other arrangements have been made ahead of time. All 2A half beef shares must be paid in full two weeks prior to processing and when orders for cuts are taken.
Figure out how to have your beef order cut.
Read through our guide to help you with your beef cut selections.
Still have questions?
NO problem feel free to email us and we can set up a time to discuss cut options and choices.
And don’t forget all 2A Beef Boxes come with recipes, “how-to’s” and information on preparing all the cuts in your box. 90% of enjoying the beef you order is knowing how to cook it. Let us help take the guess work out of cooking and preparing those not traditional cuts like roasts, short ribs, etc.
What is the cost of a 2A Half Beef ?
We charge a flat rate for our half beef so you can easily budget and save. But on the average the cost of your beef will be about $5/lb hanging weight, depending on the amount. When you add processing, which runs about $1.55 per pound. The hanging weight is the weight of the carcass, before it is processed into your choice of individual cuts. Your take home weight of meat will be about 25% less depending on how you have the meat cut. This is due to the removal of fat, bone, etc. When you factor it all out your average price of retail cuts, those cuts you chose and are packaged (processing included) is between $7.00-$7.50/lb. Much cheaper than you will find at any grocery store offering all natural antibiotic and hormone free beef.
In an effort to keep things simple our 2A Half Beef Boxes are $1550, this includes processing and packaging. Price subject to change without notice due to increasing feed costs, fuel, and drought conditions.